The oldest part of this former ale house and now thriving village inn dates back to the early 1600s and includes a 35-foot deep well, now glassed over and illuminated, set into a flagstone floor and home to goldfish. Warmth in the bar and restaurant comes from four open fires, while in the summer there is a patio garden with views of the Cotswold Hills. Extensive menus include seafood linguine; spinach and asparagus risotto; and honey-roasted duck breast, dauphinoise potatoes, sautéed baby spinach and plum sauce. Wash it down with a pint of Boondoggle from the Ringwood Brewery. There are 14 attractive bedrooms.